Have you noticed that there’s never enough turkey breast on your holiday table? This is your answer. Making an extra turkey breast in your slow cooker is an easy fix–it uses no oven space and ensures that there will be plenty of moist, flavorful breast meat to go around (including for sandwiches the next day).
- Nonstick cooking spray
- 1 tablespoon quick-cooking tapioca
- 1 cup dried cranberries
- 2 tablespoons butter
- 1 shallot, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 teaspoon red wine vinegar
- 1 (14-ounce) can whole berry cranberry sauce, divided
- 1 (6-7 pound) turkey breast, rinsed and patted dry
- Coat the slow cooker crock with cooking spray. Sprinkle the tapioca and dried cranberries over the bottom of the crock; set aside.
- Heat the butter in a small saucepan over medium heat. When hot, add the shallot, salt, thyme, and black pepper. Cook and stir until shallot is soft and fragrant, about 5 minutes. Add the vinegar and 1/4 cup of the cranberry sauce, stir to heat through. Set aside remaining cranberry sauce.
- Remove the skin from the turkey breast, if desired. Place the turkey breast in the crock. (Ideally, the turkey should be breast side up, but the shape of your slow cooker may require the turkey be cooked on its side, and that is fine.) Pour the shallot and cranberry mixture over the turkey. Cover and cook 8 hours on LOW (or 4 hours on HIGH).
- Transfer the turkey to a platter and tent with foil. Let the turkey rest at least 10 minutes before slicing. Skim and discard any visible fat from the cooking juices in the crock. Add the reserved cranberry sauce to the crock and stir well.
- Slice the turkey breast and serve the sauce on the side.
For a dairy-free variation, replace butter with olive oil.